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Vegan Chocolate Chip Cookies Recipe (V, GF): chewy on the inside, crispy on the edges, and packed with rich chocolate morsels, made with whole ingredients. My favorite chocolate chip cookies! Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free.
Welcome, gather ’round, and get ready for some ridiculously GOOD vegan chocolate chip cookies!! . Why, yes, I have been waiting to use that cookie emoji for ages now. One would think I could use that all the time, but… anyway, that’s besides the point.
The point today is cookies! (I know, I totally have to stop yelling that). There’s just something about a really friggin’ good cookie that gets me all pumped up. So by now you know that I’ve already shared my oat flour chocolate chip cookies, and… my oatmeal chocolate chip cookies… and and my peanut butter cookies. But what about the beloved, classic vegan chocolate chip cookie?
Nope. And this time, I really wanted to BRING IT. This time, we’re gonna do things a little bit more indulgently, a bit more… crispy, a bit more chewy… and a bit more AWESOME. Okay, a lot more awesome. Like at least three … worth.
So are you ready for this? Allow me to introduce you to my Vegan Chocolate Chip Cookies Recipe. They’re so, so good. In fact, the tastiest vegan cookies ever, you might say. 😉
I started with my Healthier Vegan Chocolate Chip Cookies (made way back when I didn’t share exclusively gluten free recipes), then took two years of feedback from all the baked cookie recipes I’ve ever shared. Because, ya know, no bake cookie feedback really wasn’t gonna help me.
And there are a TON of cookie recipes on the blog. Here are a few, in case you’re interested:
- Ultimate Chewy Paleo Coconut Cookies
- Gluten Free Vegan Oatmeal Raisin Cookies
- Vegan Double Chocolate Chip Chewy Oatmeal Cookies
- Easy Vegan Peanut Butter Cookies
- Peanut Butter Coconut Oatmeal Cookies
- Pumpkin Chocolate Chip Oatmeal Breakfast Cookies
- Easy Gluten Free Peanut Butter Chocolate Chip Oatmeal Cookies
I read, tossed in my sleep so many nights over, and really took to heart, feedback on my Oat Flour Chocolate Chip Cookies, and other cookie recipes. Although many of you enjoyed how soft they were, some of you wanted firmer, chewier cookies. You wanted cookies that truly resembled the junk food cookies of days past (passed?).
So I set aside my soft spot for soft cookies (heh heh), because I know you guys wanted something heartier. And I’m delivering! Figuratively speaking, of course. 😉
This vegan chocolate chip cookies recipe is everything you asked for: firmer, denser, more indulgent, just slightly chewy (don’t worry, I’m working on a chewy version as we speak), with crispy edges and just all the things you could want in a non-soft chocolate chip cookie. 🙂
Now allow me to tell you all about these vegan chocolate chip cookies’ finest points. They’re:
- slightly chewy, deliciously dense
- packed with chocolate!!
- crispy on the outside, chewy on the inside
- so delicious fresh out of the oven, and even 2 weeks later
- vegan, gluten-free, dairy-free
- just the refined sugar-free chocolate chip cookie you’ve been searching for
- made without butter, in fact, made with coconut oil
- taste wonderfully fresh-baked the second they’re warmed up again. 😉
- made with the allergy-friendly, healthy, whole ingredients you know and love
- so yummy when paired with Gluten Free Pumpkin Chocolate Chip Muffins and Best Moist Chocolate Chip Banana Bread
- just the best vegan gluten free chocolate chip cookies you’ve been searching for
Give them a try and you’ll see. These are the yummiest vegan chocolate chip cookies you’ve ever had. Without the guilt. 😉 I seriously can’t wait to hear what you think! Thank you for making, sharing, and enjoying these recipes with me. It’s truly an honor to share these baking adventures with you.
Sending you all my love and maybe even a dove, xo Demeter ❤
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If you enjoyed these sweet tooth satisfying Vegan Chocolate Chip Cookies Recipe, then you’ll just love these delicious healthy dessert recipes:
More Gluten Free Vegan Chocolate Chip Cookie Recipes
- Thick and Chewy Vegan Chocolate Chip Cookies Recipe
- Thin Crispy Vegan Chocolate Chip Cookies
- Gluten Free Vegan Pumpkin Chocolate Chip Cookies
- Vegan Gluten Free Chocolate Chip Cookies – 5 ways
Vegan Chocolate Chip Cookies Recipe (Gluten-Free, Dairy-Free, Refined Sugar-Free)
Ingredients
Dry Ingredients
- 1 1/3 cups gluten free oat flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup + 2 tablespoons solid coconut oil*
- 2/3 cup coconut sugar
- 1 1/3 modified flax egg, 4 teaspoons ground flax + 4 tablespoons water, whisked together, set for 15 mins
- 1 teaspoon vanilla extract
Add-In Ingredients
- ½ cup + 2 tablespoons vegan chocolate chips
Optional Topping
- 2 tablespoons vegan chocolate chips
Instructions
- Preheat the oven to 375°F. Line a cookie sheet with parchment paper or greased foil.
- In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
- Add solid coconut oil* and coconut sugar to a large mixing bowl. Using a pastry cutter or fork, cut the sugar into the solid oil—this will take a few minutes. Cut until only small coconut oil clumps remain and the texture resembles clumpy wet sand.
- Add in the remaining wet ingredients: modified flax egg and vanilla extract. Whisk until incorporated. The mixture will be wet and chunky.
- Using a hand mixer, gradually add the dry ingredients into the wet ingredients bowl. Mix until well-incorporated and a cohesive dough forms. Don’t worry about the small clumps of solid coconut oil—this is expected. Fold in chocolate chips.
- Using a 2-tablespoon cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet. Optionally, press chocolate chips onto the top of cookies. Bake 8-12 minutes. Mine took 10 minutes. After removing from the oven, give the baking sheet a few light taps to flatten the cookies to perfection.
- Transfer baking sheet to a cooling rack. Allow cookies to cool on the baking sheet for 10 minutes. Afterward, use a heatproof spatula to transfer cookies directly onto the cooling rack for to finish cooling. Enjoy!
Notes
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
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Here are a few items I used in today’s recipe. 🙂
Cookie Sheet | KitchenAid Hand Mixer | 2-Tablespoon Cookie Scoop | Gluten Free Oat Flour | Coconut Oil | OXO Mixing Bowls | Cooling Rack | Coconut Sugar | Stainless Steel Measuring Cups
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Just made these and they turned out perfect! Thanks for such a great recipe, I will definitely be making these again in the near future.
Woohoo! So happy to hear you enjoyed them Bethany! .
I don’t need these to vegan or paleo or…. Amazon hasn’t delivered my coconut oil yet but I can’t wait to make these…. I have me some good grass fed butter… can I sub?
Hi Linda! I haven’t tried it with regular butter myself, so let me know how it turns out!
I am about to bake these, loved the peanut butter chocolate chip cookies but I am trying so hard to get similar cookies to my original chocolate chip cookies without the wheat and egg and dairy
I noticed in this recipe the flax egg have equal flax and water and in all other recipes there is more water than flax to make the flax egg. Is there an error in printing or is it just a thicker flax egg for this recipe?
Hi Bonnie! The flax egg in this recipe does not call for equal amounts of flax and water. It calls for 4 TEAspoons ground flax + 4 TABLEspoons water. I know those get confused a lot! 😉 Hope you enjoy the recipe! 🙂
OK, I’ve read each and every one of the above comments. I am making the cookies tomorrow (I think) but I note some say they are crispy on the outside. I would *like* them to be crispy…how do I accomplish that? Thanks for your patience…frankly, your recipes are the best I have found! I am also considering attempting to locate some vegan sugar free (Stevia?) *white* chocolate chips and do some of these with apple juice-sweetened dried cranberries IF I can figure out how to make them at least a bit crispy! Thoughts?
Hi Jackie! To get these cookies crispy, make sure the coconut oil is very solid, and when you’re at Step 3, you get a wet, sand-like mixture. If not, the cookies might come out cakey. Bake it on the higher end of the bake time, and transfer directly onto the cooling rack after 10 mins (too long and they’ll get soggy). Good luck! White chocolate chips & cranberries sound amazing. Let me know how they turn out. Hugs!
Hi Jennifer. Sorry to hear about this. Did you use homemade oat flour? If the oat flour is coarse (not finely ground) it can cause the cookies to spread. Hope this helps!
I made these today and love them! I totally messed mine up and they were still insanely delicious. I’ve already eaten almost the entire batch by myself. :/ Whoops. I can’t wait to make them again as written! Thanks so much for the great recipe.
Woohoo!! I’m so glad that you loved it anyway. 🙂 Good luck on the next batch & hope you enjoy! Thanks for stopping by, Erin!
Yum! I work from home and needed something to get my afternoon going and just made these – so easy and really good. Thank you for another awesome recipe.
Hi Jen! Oooh… I love the idea of taking a cookie baking break from work! 🙂 I’m so happy you enjoyed them. Cheers!
These are hands down the best cookies I have ever made, even before going GF/vegan. I followed the recipe (subbed maple sugar for coconut sugar) and they came out perfect, thanks for the recipe!!
Woohoo! That’s awesome to hear CD! Good to know about the maple sugar, too. Thank you for taking the time to let me know!
Can anyone tell me the calories and protein count for the yummy cookies. I make them weekly!
Hi Carolyn, I’m in the midst of slowly, but surely adding nutrition facts across the site. Thanks for your patience. Happy baking!
I want to get these right so bad,
My cookies keeps melting in the oven !
What can I do lol ?
Hi Neicy. If you’re using homemade oat flour, make sure that it’s very finely ground. Coarse oat flour can cause the cookies to spread while baking. Hope this helps! 🙂
Just made these – so yummy! This is definitely my new go to recipe.
I subbed a chia egg for the flax egg and it still turned out perfect.
Wonderful! I’m so happy to hear it, Vonda. These cookies also have a special place in my heart. 🙂 Happy Baking!